These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Both are lean cuts from the round suited to slow roasting and thin slicing, but eye of round is more cylindrical, even leaner, and slightly tougher than top round.
| Country | Eye of round | Topside |
|---|---|---|
| 🇺🇸United States | Eye of round | Top round |
| 🇬🇧United Kingdom | Silverside | Topside |
| 🇫🇷France | Rond de gîte | Tende de tranche |
| 🇪🇸Spain | Redondo | Tapa de cadera |
| 🇦🇷Argentina | Peceto | Nalga |
| 🇲🇽Mexico | Bola de res | Tapa de aguayón |
| 🇵🇹Portugal | Lagarto | — |
| 🇧🇷Brazil | Coxão duro | Coxão mole |